Chicken cottage pie

Make this more nutritious with sweet potato.
 
chicken cottage pie

Recipe from: 06 February 2013
Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • 5
    large sweet potatoes - peeled and roughly cubed
  • 1
    Tbs
    olive oil
  • 1
    onion - finely chopped
  • 1
    bunch
    clove garlic - chopped
  • 2
    sprigs fresh thyme or 1/2 tsp dried thyme
  • 1
    sprig fresh rosemary or 1/2 tsp dried rosemary
  • 400
    g
    chicken mince - or mince chicken
  • breasts in a food processor
  • 1
    can
    chopped peeled tomatoes
  • 1
    Tbs
    chutney
  • 1 - 2
    Tbs
    Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 3/4
    cup
    frozen peas
Servings: Change Serving
 
 

Method

 
Add the potatoes to a large pot of salted boiling water and cook for 15 minutes, or until they can be easily pierced with a knife. Remove from the heat, drain, season with salt and pepper and mash together with a little olive oil and milk -  to loosen if necessary. Set aside.

Meanwhile, fry the onions over medium heat with 1 Tbsp olive oil. Cook for 2-3 minutes until softened then add the garlic and herbs and fry for another minute.

At this stage preheat oven to 200°C.

Add in the chicken to the onions and cook until just cooked through, about 4 minutes.

Add in the tomatoes, chutney, Worcestershire sauce and a pinch of salt and pepper, and leave to simmer for a further 10 minutes.

Remove from the heat, check the seasoning, add in the frozen peas and pour into a medium-sized ovenproof dish.

Top the chicken filling with the potato mash, and a sprinkling of cheese if you like, then bake for 10-15 minutes or until the mash topping is lightly golden.

Reprinted with permission of Sarah Graham. To see more recipes, click here.



 

Read more on: recipe  |  bake  |  chicken  |  family  |  easy weekday meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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